Salted Peanut Chews

Here is Janet's cookie recipe she made for the last day of our Christmas In July event on Saturday. We've had several people ask for the recipe:

1 1/2 cups flour
2/3 cup firmly packed brown sugar
1/2 cup butter or margarine, softened
2 egg yolks
1 teaspoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 cups miniature marshmallows
1-10 oz. package peanut butter chips
2/3 cup corn syrup
1/4 cup butter or margarine
2 teaspoons vanilla
2 cups crisp rice cereal
2 cups salted peanuts

1. Preheat oven to 350 degrees.

2. In a large mixing bowl, combine the flour, brown sugar, 1/2 cup softened butter or margarine, egg yolks, vanilla, baking powder, baking soda and salt. Beat mixture with an electric mixer on low speed until crumbly.

3. Firmly press the mixture into the bottom of a 13x9x2-inch baking pan. Bake at 350 degrees for 12 to 15 minutes or until golden brown. Remove from oven.

4. Immediately sprinkle marshmallows over the surface. Return to oven for 1 to 2 minutes more or just until the marshmallows begin to puff. Remove from oven; cool while preparing the topping.

5. In a large saucepan, stir together peanut butter chips, corn syrup, 1/4 cup butter or margarine, and vanilla. Cook over low heat, stirring constantly, until the chips are melted and the mixture is smooth. Remove from heat; stir in rice cereal  and peanuts. Immediately spread cereal mixture over the marshmallow layer.

6. Cover and refrigerate about 2 hours until firm. Cut into bars. Store in covered container. Makes 36 bars.

Hint: Line the pan with a piece of foil before pressing in the crumb mixture and baking. Then, you can easily lift out the bars to cut them.